Bring the dhal to boil with plenty of water, skim scum, simmer 10 or 15 minutes, add pumpkin pieces, simmer until the pumpkin is tender and the lentils soft but still whole.

Fry the veg until soft but not brown, add the spice base, fry another few minutes, stir into the dhal with the coconut and coriander stalk. Simmer a few minutes, stir in garam masala and lemon juice. Remove from heat and serve garnished with coriander leaf and dotted with butter lumps.

Next time: OK as a main dish but probably better accompanying a contrasting vegetable dish.

Worth trying:try out a version without the coconut and with more, golden-fried onion and extra chilli. Maybe panch puran?